The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-11-03

water and let the tomatoes boil until
the sugar penetrates them, then add
one pint of good vinegar, one ounce
Of cloves, n ounce of ground CHINA
mon. Boil thirty minutes. Then put
up. They will keep any length of
time.
PUFF PUDDING
One cup each of milk and cream
two eggs two teaspoons of baking
powder three cups of -four, a pinch of
salt; divide half the quantity in seven
parts, drop in buttered cups, add a
piece of jelly, and cover with the other
half; steam twenty minutes and serve
with sauce.
PARADISE
Take half a pound of minced apples,
half a pound of currants, two ounces
of candied peel, one small nutmeg, a
quarter of a pound of suet, four ounces
of bread crums, three eggs, half a glass
of milk and three ounces of sugar.
Boil two or three hours, Eat hot with
cream sauce.
OM ELETIE.
Four eggs we'll beaten; to this add
one cupful OF milk, into which has
been stirred one tablespoonful of
cracker meal (rolled crackers) and one
of cornstarch; stir all we'll together;
pour into a frying-pan, we'll buttared.
This will make two large omeletts,
or four small ones.
STEAMED ROLL
One-half cup butter, one-half cup
lard, one cup ice-water, a little salt,
three cups -four; roll out thin, and
spread any kind of fruit on it Canned
small fruits, such as cherries, plums,
ETC., are very nice). Roll it up as you
wolld a jelly roll, and steam in a nap
kin OF pudding bag two hours.
MOUNTAIN PIE.
Stir into one-half cup of cream two
tablespoonfuls of finely mashed fruit
sweetened to taste. Add yolks of two
eggs we'll beaten, and one tablespoon
full of melted butter; bake in pastry;
while baking beat the whites to a stiff
froth, sweeten with white sugar,
spread over the pie, and brown. Use
green or dried fruit.
GINGER COOKIES.
Beat together one egg, n cup of
brown sugar, one tablespoonful Of
vinegar and one of ginger. Take one
cup of molasses, let it come to a boil,
stir into it one teaspoonful of soda;
stir the molasses slightly after taking
from the stove to cool it, then stir it
while foaming over rest of cake, mix
out lightly, cut cakes and bake in a
quick wen. t..<8
RIBBON CAKE.
Two cups sugar, one cup butter,
four eggs, one cup milk, two and one
half cups -four, three teaspoons Of
baking powder. Take two-thirds of
this and bake in layers, and to the
third remaining add one tablespoon
m~olasses, one cup chopped %raisins, one
half cup ~currants, n piece citron
chopped fine teaspoon each of CHINA
mon, cloves and nutmeg. Put the
layers together with jelly or thin frost
ing.
JENNY LIND PUDDING.
Peel ten or twelve tart apples and
slice them very thin, or chop fine ;
CRATE several thick slices of dry bread,
or rub them through a colander; place
in a pudding dish, we'll buttered, a
layer of apple, with plenty of sugar
and grated peel or powdered cassia;
then a layar of bread crumbs, with
bits of butter scattered all over it; till
up the dish in this way, and bake for
three-quarters of an hour serve with
whipped cream.
GRAHAM AND CoRN MUFFINs.
Two full cups of corn mesl, cup
graham -four, one sweet milk, two
cups boiling water, one egg. Pour
the boiling water into the meal and
stir we'll. Let the mixture stand till
lukewarm, then add the cup of milk,
or enough to form a batter about as
stiff as will drop from the spoon, and
beat we'll. Set this in a warm place
two hours, then break in the egg and
beat hard. Dip into hot gem pans,
we'll oiled, and bake twenty minutes
in a brisk oven.